Best Chili Tofu Recipes

HEARTY VEGETARIAN TOFU CHILI

Steps:

• Saute first 4 in meduium heat.
• Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
• Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
• Boil, reduce heat and simmer 45 to 55 minutes.

SZECHUAN-STYLE EGGPLANT AND TOFU IN CHILI BEAN SAUCE

Steps:

• Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.
• Add the eggplant to the wok and continue frying for 2-3 minutes.
• Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu. Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice.

AIR FRYER CHILI-GARLIC TOFU WITH GREEN BEANS

Steps:

• Drain the tofu, wrap each block in several layers of paper towel and set on a large plate. Place a heavy pan on top (cast-iron works great for this) to press excess liquid from the tofu; allow to rest for 15 minutes.
• Slice each tofu block into six 1/2-inch-thick slices. Drain the large plate of any excess liquid, wipe dry and place the tofu slices back on the plate. Put 1 tablespoon of the oil in a small bowl and use a pastry brush to coat both sides of the slices with the oil. Season both sides of the slices with 1 teaspoon salt and several grinds of pepper.
• Preheat the air fryer to 400 degrees F.
• Lay the tofu slices flat in the basket of the air fryer and cook, flipping halfway through, until lightly golden and crisp, about 20 minutes. Transfer to a plate.
• Preheat the air fryer to 400 degrees F again.
• Toss the green beans in a large bowl with the remaining 1 tablespoon oil, 1/2 teaspoon salt and several grinds of pepper. Cook the beans, tossing halfway through, until tender and blistered, about 10 minutes.
• While the beans cook, combine the soy sauce, rice wine vinegar, mirin, brown sugar, chili-garlic paste, cornstarch, garlic and 3 tablespoons water in a small saucepan and stir until the cornstarch is dissolved. Cook over medium-low heat, stirring occasionally, until the sauce is slightly reduced, thickened and shiny, 5 to 7 minutes.
• Transfer the beans to a large serving plate and shingle the tofu slices on top. Drizzle the sauce over the tofu and beans and garnish with the scallions.

STIR-FRIED EGGPLANT AND GREEN BEANS WITH TOFU AND CHILI-GARLIC SAUCE

Steps:

• Put cubed eggplant in bowl and salt generously. Set aside. Brown ground pork. Heat 1 T olive oil in large non-stick skillet. Add green beans and stir-fry until coated, about 30 seconds. Add 2 T water to skillet, cover, and cook until beans are almost crisp-tender and water evaporates, about 2 minutes. Transfer green beans to a bowl. Use paper towels to dry moisture from eggplant. Put in grill basket and spray with olive oil spray (over sink). Grill outside until browned in some spots and softened. Spray large non-stick pan with olive oil. Add eggplant and stir-fry until tender about 1 minute. Add scallions and stir-fry until scallions are fragrant, about 30 seconds. Return green beans to skillet; add tofu and browned pork and stir-fry until heated through, about 2 minutes. Mix chili-garlic sauce and 4 T water in a small bowl. Pour into skillet and stir-fry vegetables and tofu gently until lightly coated, about 1 minute. Season to taste with salt. Serve on rice.

EASY TOFU CHILI

Steps:

• 1. Place all ingredients in a large stockpot.
• 2. Cook over medium high heat mashing the tofu with a wooden spoon for 30 minutes.

STOVE TOP TOFU CHILI

Steps:

• In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
• Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
• Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.

GRILLED TOFU WITH CHILI LIME MARINADE

Steps:

• Slice tofu in half lengthwise, then cut each half into two long strips, approximately 1/2-inch thick.
• Mix remaining ingredients in a small bowl.
• Lay tofu strips in a shallow pan and pour marinade over, turning tofu to coat. Marinade for at least 1 hour, or as long as overnight.
• Heat oil in grill or nonstick pan over high heat. Sear tofu on each side until browned and heated through, approximately 2-3 minutes per side.

WARM BROCCOLI AND TOFU SALAD WITH GRILLED CHINESE SAUSAGE AND CHILI MISO VINAIGRETTE

Steps:

• Heat a wok or large saute pan on high flame, add sesame oil, sausage and garlic and cook for 2 to 3 minutes. Add broccoli, cook additional 2 to 3 minutes and remove to a bowl.
• In same pan or wok add tofu, ginger and toss quickly for 30 seconds. Remove to bowl with sausage and broccoli.
• Reduce heat and add chili oil, garlic and soy sauce and whisk in mirin, miso, rice vinegar and season to taste. If heat is too high you may need more oil for consistency.
• Plate broccoli, tofu and sausage mixture on plate and drizzle warm vinaigrette on top. Garnish with scallion or chives.

BROILED TERIYAKI TOFU WITH BITTER GREENS, CHILI, AND SCALLION OIL

Steps:

• Heat the broiler and place a rack as close as possible to the flame. Put the tofu pieces on a plate and rub with all over with the teriyaki sauce.
• Add the vegetable oil, one of the pieces of ginger, half the scallions and the garlic cloves to a small saucepan. Heat to a lively simmer, then turn off the heat and allow the oil to steep for 15 minutes.
• Bring a large pot of salted water to boil. Add 2 tablespoons salt, then add the broccoli, blanch for 2 minutes, then drain well and shock under cold running water to stop the cooking. Chop into 1-inch lengths and set aside.
• Heat the chicken stock in a small saucepan over medium heat-add the remaining piece of ginger, the soy sauce and half the sesame oil, and simmer on very low heat.
• Place the tofu pieces in an ovenproof skillet or on a baking sheet and broil, turning once, until beginning to caramelize all over, about 4 minutes per side.
• While the tofu is broiling, pick the piece of ginger out of the scallion oil and discard. Heat ½ of the scallion oil in a large saucepan over high heat. Add the chopped broccoli, the red pepper, the onion and the remaining sesame oil and sauté until warmed through.
• To serve, place a mound of the broccoli in the center of a bowl. Place a piece of broiled tofu over the greens. Ladle some chicken stock around the greens, then add a few spoonfuls of the scallion oil. Repeat with a second bowl, top both bowls with the remaining scallions, and serve.

VEGAN BUTTERNUT SQUASH AND TOFU CHILI

Steps:

• Heat oil in a large pot over medium heat. Add green bell pepper, onion, and garlic. Cook and stir until onion is translucent, about 5 minutes. Add tofu; break up and stir until crumbly and firm, about 10 minutes.
• Combine butternut squash, kidney beans, cannellini beans, corn, broth, tomato paste, and serrano peppers in the pot with the tofu mixture. Add allspice, cumin, cayenne pepper, and garlic salt. Add extra broth or water as needed to just cover the vegetable mixture. Bring to a simmer; reduce heat to medium-low and cover. Simmer, stirring occasionally, until squash is tender, about 30 minutes. Add hot sauce and salt.

SLOW COOKER TOFU CHILI

Steps:

• Heat a large, nonstick saucepan over medium heat. Add tofu and cook until browned, 5 to 7 minutes. Transfer tofu to a 3 1/2- to 4-quart slow cooker. Add tomato puree, kidney beans, sweet peppers, green bell pepper, red bell pepper, green onions, jalapeno peppers, habanero peppers, serrano peppers, chili powder, black pepper, cumin, and salt. Stir well.
• Cover the slow cooker and cook on Low until heated through and vegetables are soft, 10 to 12 hours.

EASY TOFU CHILI

Steps:

• Place all ingredients in a large stockpot.
• Cook over medium high heat mashing the tofu with a wooden spoon for 30 minutes.
• **You may substitute two packages of taco seasoning mix for the seasonings and salt.**.
• Nutrition Facts: Serving Size 1 Serving. Calories: 200. Calories from Fat: 40. Total Fat: 4.5g. Saturated Fat: 0.5g. Trans Fat: 0g. Cholestrol: 0mg. Sodium: 1390mg. Total Carbohydrate: 27g. Dietary Fiber: 7g. Sugars: 5g. Protein: 13g.

BLACK BEAN, LENTIL, AND TOFU CHILI

Steps:

• Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels. Press firmly to release as much water as possible from the tofu. Discard paper towels, crumble tofu and set aside. Preheat oven to 350 degrees. Heat oil in a large Dutch oven or soup pot over medium high heat. Add onion, celery, and carrots and cook on medium heat for 5 minutes or until vegetables are soft. Add peppers and cook for 2 minutes more. Add garlic, chili powder, cayenne pepper, and cumin and cook for 1 to 2 minutes. Add corn and pearl onions. If using frozen, cook until vegetables are defrosted. Add broth, wine, black beans, crumbled tofu, tomatoes, tomato paste, Rooster sauce, hot sauce, cocoa powder, and salt or tamari and stir well. Bring to a boil and add lentils. Cover, and reduce heat. Place Dutch oven in a 350 degree oven and simmer, stirring occasionally, until lentils are tender and the chili has thickened, 45 minutes to an hour. Add more broth or water if it's too thick. Salt to taste. Ladle chili into bowls and serve.

CHILI-GLAZED TOFU OVER ASPARAGUS AND RICE

Steps:

• Prepare rice according to package directions.
• Boil asparagus in 1/2 cup water for 2-3 minutes or until desired tenderness. Drain.
• While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger and cili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper.
• Add tofu to pan and cook 3-4 minutes on each side or until browned. Add soy sauce mixture and cook 20 seconds, stirring constantly. Remove from heat.
• Combine rice, asparagus, 1/2 teaspoon salt, carrot and sesame oil. Serve tofu over rice.

SMOKY TOFU CHILI

Steps:

• Heat oil in a pot over medium. Reserve 1/4 cup onion for garnish; add remaining onion, garlic, and bell pepper to pot. Season with salt. Cook, stirring, until vegetables are tender, 6 to 8 minutes.
• Add tomato paste, chipotle, and cumin; cook, stirring, 2 minutes. Add tomatoes, beans, tofu, and 2 cups water; season with salt.
• Bring to a boil, then reduce heat to medium-low and simmer until chili is slightly thickened, 25 minutes. Serve with reserved chopped onion and cilantro.

CHILI-LIME TOFU

Steps:

• 1. Prepare the sweet chili lime sauce by whisking all of the ingredients except tofu and oil together until the sugar and salt is dissolved. 2. Drain the tofu and cut it into small triangles. Add oil to a skillet and heat over medium heat, then add tofu, spreading it out in one layer in the pan. The tofu will begin to turn golden. After several minutes, flip the tofu over. Add the sauce and stir to coat the tofu. Keep the heat on high until the sauce bubbles up, reduces, and forms a glaze. 3. Serve with rice and sauteed baby bok choy

CHILI-GLAZED TOFU OVER ASPARAGUS AND RICE

Steps:

• Bring 4 cups water to a boil in a 2-quart saucepan. Add bag of rice, submerging bag completely in water. Boil 10 minutes. Carefully remove bag from pan, leaving boiling water in pan. Add asparagus to pan; cook 1 minute. Drain. While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice. Nutritional Information Calories:296 (26% from fat) Fat:8.4g (sat 1.1g,mono 2.8g,poly 2.3g) Protein:15.7g Carbohydrate:41g Fiber:4.9g Cholesterol:0.0mg Iron:3.7mg Sodium:913mg Calcium:126mg

NACHOS WITH TOFU BLACK BEAN CHILI

Steps:

• Chop tofu into 1/4" dice.
• Heat olive oil in a large skillet.
• Saute onion, garlic and tofu until onion is tender.
• Add taco seasoning, tomato sauce, black beans and hot sauce if you desire.
• Stir well and simmer for 15 minutes, adjusting seasoning to your taste.
• Layer tortilla chips on serving platter.
• Spoon chili on top of chips and top with cheese, sour cream and chopped cilantro.

SWEET CHILI-GLAZED TOFU WITH BOK CHOY

Steps:

• Cut tofu planks into 2 x 1 inch pieces. Arrange on paper towel lined plate. Let drain 15 minutes.
• Whisk together chili sauce, soy sauce, ginger and 1/2 t. cornstarch in bowl.
• Heat 1 T. oil in large nonstick skillet over medium-high heat until just smoking. Add bok choy stems and cook until just tender, about 3 minutes. Add greens and cook until wilted, about 2 minutes. Drain in colander.
• Add rest of oil and garlic to skillet. Cook until garlic is golden, about 2 minutes. Use slotted spoon to transfer garlic to paper towel-lined plate.
• Spread rest of cornstarch in shallow plate. Pat tofu dry. Season with salt and pepper. Dredge in cornstarch, shaking off excess. Cook tofu in garlic oil, turning occasionally, until golden, about 8 minutes. Pour off oil from skillet. Add chili sauce mixture and drained bok choy. Toss to combine. Top with garlic chips.

VEGAN CHILI-CHEESE TOFU SCRAMBLE

Steps:

• Heat coconut milk in a saucepan to boiling and simmer until smooth, about 5 minutes.
• Combine nutritional yeast, cornstarch, cilantro, salt, paprika, turmeric, cumin, garlic powder, onion powder, and cayenne powder in a bowl. Add 1/2 cup of hot coconut milk and stir until smooth. Slowly add mixture back to the saucepan, whisking the whole time. Bring to a boil and cook for about 5 minutes. Stir in vinegar and liquid smoke. Cook queso until thick, 5 to 10 minutes more. Set aside.
• Heat oil in a nonstick pan over medium-high heat. Add tofu and cook until liquid is released, about 5 minutes. Add nutritional yeast and turmeric. Cook, stirring frequently, until tofu is completely yellow and piping hot, 5 to 7 minutes. Quickly stir in chili.
• Top each serving with a portion of queso, avocado, cherry tomatoes, and cilantro. Season to taste with salt and black pepper.